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Ceylon Chicken with Coconut Sambol
  • Ceylon Chicken with Coconut Sambol
  • Ceylon Chicken with Coconut Sambol
  • Ceylon Chicken with Coconut Sambol
  • Ceylon Chicken with Coconut Sambol
Ceylon Chicken with Coconut Sambol

Ceylon Chicken with Coconut Sambol
£3.49

A fragrant coconut curry from Sri Lanka. In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their unique curry powder particularly intense in colour and flavour.

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More info

During the British rule of Sri Lanka the island was known as Ceylon, hence this fragrant coconut curry is known on British Indian restaurant menus as Ceylon chicken. In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their unique curry powder particularly intense in colour and flavour.
Details

Prep time: 20 mins

Cook time: 40 mins

Serves: 4

Origin: India

Equipment needed: Large lidded pan, mixing bowl and medium saucepan
Shopping list
  • 500g diced chicken (thighs are best) or paneer for a veg version
  • 1 large red onion
  • 2 cloves of garlic
  • Fresh ginger
  • 1 tomato
  • 2 limes
  • 200ml full fat coconut milk
  • 30g desiccated coconut
  • 2 tsp sugar
  • Rice to serve
Spices included

Turmeric: turmeric
Sambol Blend: green bell pepper, green chilli, curry leaf
Curry Spices: coriander, brown MUSTARD, fennel, curry leaf, fenugreek, cumin, chilli, basmati rice, black pepper, turmeric, cloves, cinnamon, green cardamon

May contain traces of celery and sesame. Allergens are listed in CAPITALS

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